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| Name: | Madhur Jaffrey's* Garlicky Cranberry Chutney | Contributor: | Leigh Ann Hussey |
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| Description: | 'tis chutney -- if you don't know what that is, don't eat it. :) | Posted: | 1994-11-23 |
| Key words: | cranberry, chutney | Category: | Sauces |
| ID: | 742 | Updated: | 2006-04-02 11:41:11 |
| Ingredients: | 1" cube of fresh ginger, peeled
3 cloves garlic, peeled & very finely chopped 1/2 c apple cider vinegar or distilled white vinegar 4 Tbps sugar 1/8 tsp cayenne pepper, or to taste 1 lb can/jar of jellied cranberry sauce 1/2 tsp salt freshly ground black pepper |
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| Preparation: | Cut the ginger into paper-thin slices. Stack the slices together and cut them into very thin slivers.
Combine the ginger slivers, vinegar, sugar and cayenne in a small pot. Bring to a simmer. Simmer on a medium flame for about 15 minutes or until there are about 4 tablespoons of liquid left (excluding the solids). Add the cranberry sauce, salt and pepper. Mix and bring to a simmer. It will be a bit lumpy, but that's fine. Simmer on a gentle heat for about 10 minutes. Cool. Put in a jar and refrigerate. This will keep several days. Makes 2 cups. |
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| Notes: | From Madhur Jaffrey's Cookbook: Easy East/West Menus for Family and Friends, Harper & Row Publishers, New York, 1987 | ||
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